Lazy weekend and Blueberry Scones

This weekend was just lazy for us... My oldest girl got a little sick and was coughing and sniffling all the time, so I let her pretty much run around with frumpy clothes and socks of her choosing all day long, daddy worked for the first part of the day and when he got home he really wanted to go to the pool but I thought it was better not to risk it and hopefully our girl will be better soon so we can go back to enjoy summer at its fullest! So he took his work clothes off and then just played with the girls and watched "Rescue Heroes" with them (our dd#1 LOVES Rescue Heroes) ... I wish I could "draw" him a shirt here... but thank goodness our 1 yr. old is sitting on his lap so he is not too exposed! LOL!

I later cooked dinner (Meatball Soup and Red Rice... Recipes coming soon!) and made a "walnut/cinnamon bread" that was supposed to be something between a "cake and a tart" I followed a recipe because I had never made something like that... it was very weird and the amount of ingredients made me feel something was "off" but I decided to make it anyway... it came out of the oven looking beautiful and I couldn't wait to try it... well... it was a big disappointment! I should've followed my gut! something was definitely wrong with that recipe... but well... that's how we learn!

So ... to make up for the big disappointment I made some delicious blueberry scones! (I have to use up the rest of my blueberries!!!) and those didn't fail!

Here they are for YOU!

Blueberry Scones

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 stick cold unsalted butter, cut in small cubes.
• 1 large egg, lightly beaten
• 1/2 cup cold heavy whipping cream plus more for brushing tops
• 1 cup blueberries, fresh or frozen
• raw sugar (or all purpose if you don't have raw) for sprinkling the tops

Preheat oven at 400F. In a big mixing bowl whisk together the flour, 1/2 cup of sugar, baking powder and salt.

Using a dough cutter or a fork add the cold butter until incorporated and crumbly, don't over mix, it's ok if there are small pieces of butter, don't handle with your hands or the butter will melt. Separately combine the egg and heavy cream and slowly add it to the butter/flour mixture. Combine with a fork or at low speed of an electric mixer using paddle attachment just until it comes together. The dough will look lumpy and that's fine.

Add the blueberries to the dough and fold them into the dough, flour your hands and put all the dough together, forming a bowl, wrap it with saran wrap and put it back in the fridge for about 20 minutes.

Place the dough onto a well-floured surface. Flour your hands and a rolling pin and roll the dough 3/4" thick to form a square. You should see small bits of butter in the dough. Make sure the dough doesn't stick to the board surface by moving it around when rolling it.

Cut the square into quarters then cut again into eighths, diagonally, making triangles. Brush the tops of the scones with the extra heavy creme, sprinkle with raw sugar and bake for about 20 minutes or until the tops are evenly golden brown. The scones will be firm to the touch. Serve warm.

Enjoy!

© Paloma K.